Amy's Macaroni Salad
Mark really loves this one that I got from Grandma Cole. She likes cheese cubes in it too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
dairy free
vegetarian
pescatarian
- 1 pound elbow macaroni noodles boiled
- 3 celery stalks chopped
- 3 eggs hard boiled
- 1 cup mayo or enough for moist noodles
- couple shake dried minced onion
- Carbohydrate 3.527875 g
- Cholesterol 2.45 mg
- Fat 0.573 g
- Fiber 0.320000004768372 g
- Protein 2.165375 g
- Saturated Fat 0.34405 g
- Serving Size 1 1 Serving (81g)
- Sodium 80.3125 mg
- Sugar 3.20787499523163 g
- Trans Fat 0.0309625000000001 g
- Calories 28 calories
Boil the elbow noodles according to package directions. Rinse and drain. Chop celery, and eggs. Combine in bowl and add mayonnaise, dried minced onion and salt and pepper to taste. I usually add some milk if I'm going to let it sit for a while. Refrigerate until ready. You may need to add more mayo if it dried out.
